Queso Chicken Tacos: The Ultimate Recipe for Taco Night Recipe

Introduction

Queso Chicken Tacos bring together tender, flavorful shredded chicken with a creamy, cheesy queso sauce for the ultimate taco night experience. This recipe is easy to prepare and perfect for feeding a crowd or enjoying a cozy meal at home.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 packet (1 oz) taco seasoning
• 1/2 cup chicken broth
• 1 (10 oz) can diced tomatoes and green chilies (Rotel), undrained
• 1/4 cup chopped cilantro, fresh
• 1 lb Velveeta cheese, cubed
• 1 cup milk
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup pickled jalapeños, chopped (optional)
• 1 tbsp cornstarch
• 12 corn or flour tortillas
• Optional toppings: shredded lettuce, diced tomatoes, sour cream, guacamole, salsa

Instructions

1. Step 1: Pat the chicken breasts dry with paper towels.
2. Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes per side, until browned.
3. Step 3: Sprinkle the taco seasoning evenly over the chicken breasts.
4. Step 4: Pour in the chicken broth and add the can of diced tomatoes and green chilies (Rotel), including the liquid.
5. Step 5: Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it simmer for about 20-25 minutes, or until the chicken is cooked through and easily shreds with a fork. The internal temperature should reach 165°F (74°C).
6. Step 6: Remove the chicken breasts from the skillet and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
7. Step 7: Return the shredded chicken to the skillet with the sauce. Stir to combine and let it simmer for another 5-10 minutes.
8. Step 8: Stir in the chopped cilantro.
9. Step 9: Taste and adjust seasonings as needed.
10. Step 10: In a medium saucepan, combine the cubed Velveeta cheese, milk, and shredded Monterey Jack cheese.
11. Step 11: Place the saucepan over medium-low heat.
12. Step 12: Stir constantly with a whisk or spatula until the cheese is completely melted and the mixture is smooth and creamy (about 10-15 minutes).
13. Step 13: In a small bowl, whisk together the cornstarch with 1 tablespoon of cold water to create a slurry.
14. Step 14: Slowly pour the cornstarch slurry into the cheese mixture, whisking constantly to prevent lumps from forming.
15. Step 15: Continue to cook and stir for another 2-3 minutes, or until the queso has thickened to your desired consistency.
16. Step 16: If using, stir the pickled jalapeños into the queso.
17. Step 17: Taste the queso and adjust seasonings as needed.
18. Step 18: Keep the queso warm until ready to assemble the tacos.
19. Step 19: Warm the tortillas according to package directions.
20. Step 20: Place a generous spoonful of the queso on each tortilla.
21. Step 21: Top the queso with a generous amount of the shredded queso chicken.
22. Step 22: Add your favorite toppings, such as shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa.
23. Step 23: Fold the tortillas in half and serve immediately.

Tips & Variations

• For extra flavor, marinate the chicken briefly with lime juice before cooking.
• Use homemade taco seasoning to control the salt and spice levels.
• Swap Velveeta for cream cheese or a sharp cheddar for a different queso texture and taste.
• Add fresh jalapeños instead of pickled ones for more heat.
• Top tacos with fresh avocado slices or radishes for added crunch.

Storage

Store leftover shredded chicken with sauce and queso separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the cheese. Warm tortillas just before serving to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, pre-cooked chicken can save time. Simply shred it and simmer it briefly in the sauce to absorb the flavors before assembling your tacos.

What can I substitute for Velveeta cheese?

If you prefer not to use Velveeta, cream cheese combined with sharp cheddar or a blend of Monterey Jack and white American cheese works well for a creamy queso consistency.

Queso Chicken Tacos: The Ultimate Recipe for Taco Night Recipe

Print Recipe

★★★★★

4.8 from 530 reviews

Queso Chicken Tacos combine tender, seasoned shredded chicken simmered in a flavorful tomato and green chili sauce with a rich, creamy homemade queso cheese sauce. Perfect for taco night, this recipe offers a delicious blend of Mexican-inspired flavors wrapped in warm tortillas and topped with fresh and zesty garnishes.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 12 tacos 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 2 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 packet (1 oz) taco seasoning
• 1/2 cup chicken broth
• 1 (10 oz) can diced tomatoes and green chilies (Rotel), undrained
• 1/4 cup chopped fresh cilantro

Queso Sauce

• 1 lb Velveeta cheese, cubed
• 1 cup milk
• 1/2 cup shredded Monterey Jack cheese
• 1 tbsp cornstarch
• 1 tbsp cold water (for slurry)
• 1/4 cup pickled jalapeños, chopped (optional)

Taco Assembly

• 12 corn or flour tortillas
• Optional toppings: shredded lettuce, diced tomatoes, sour cream, guacamole, salsa

Instructions

1. Prepare the Chicken: Pat the chicken breasts dry with paper towels to remove excess moisture, which helps achieve a good sear when cooking.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and brown them for 3-4 minutes on each side until they develop a nice golden color.
3. Season the Chicken: Sprinkle the taco seasoning evenly over the seared chicken breasts to infuse them with spice and flavor.
4. Add Liquid Ingredients: Pour in the chicken broth and add the entire can of diced tomatoes and green chilies with their juice to the skillet with the chicken.
5. Simmer the Chicken: Bring the liquid to a simmer, then lower the heat to low, cover the skillet, and let it cook gently for 20-25 minutes. Check that the chicken is fully cooked and tender enough to shred, with an internal temperature of 165°F (74°C).
6. Shred the Chicken: Remove the chicken breasts from the skillet and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces.
7. Combine Shredded Chicken and Sauce: Return the shredded chicken to the skillet with the simmering sauce, stir well, and continue simmering for another 5-10 minutes to meld flavors.
8. Add Fresh Cilantro: Stir in chopped cilantro for a bright, fresh flavor enhancement.
9. Adjust Seasonings: Taste the chicken mixture and adjust seasoning if necessary to your preference.
10. Make the Queso Cheese Sauce: In a medium saucepan, combine Velveeta cheese cubes, milk, and shredded Monterey Jack cheese.
11. Heat the Cheese Mixture: Place the saucepan over medium-low heat and stir constantly with a whisk or spatula to ensure the cheeses melt evenly into a smooth, creamy sauce over 10-15 minutes.
12. Prepare Cornstarch Slurry: In a small bowl, whisk together cornstarch with 1 tablespoon cold water until fully combined to prevent lumps.
13. Thicken the Queso: Slowly add the cornstarch slurry into the cheese sauce while whisking vigorously to avoid lumps. Continue cooking and stirring for 2-3 minutes until the sauce thickens to desired consistency.
14. Add Jalapeños (Optional): Stir in chopped pickled jalapeños to add a spicy kick to the queso if desired.
15. Final Tasting: Taste the queso sauce and adjust seasonings if needed.
16. Keep Queso Warm: Keep the queso warm on low heat until ready to assemble the tacos to maintain its creamy texture.
17. Warm Tortillas: Heat the tortillas according to the package instructions, either on a dry skillet or microwave, so they’re soft and pliable.
18. Assemble the Tacos: Spoon a generous amount of queso onto each warm tortilla.
19. Add Shredded Chicken: Top the queso with a generous portion of the shredded taco chicken mixture.
20. Add Toppings: Add your favorite toppings such as shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa for extra flavor and texture.
21. Serve: Fold the tortillas in half to enclose the fillings and serve immediately while warm and melty.

Notes

• Use chicken thighs instead of breasts for a juicier, more flavorful result.
• Velveeta cheese offers a smooth melt and creamy texture, but can be substituted with other melting cheeses if preferred.
• If you like extra heat, add more jalapeños or a dash of hot sauce to the queso.
• Tortillas can be warmed on a skillet, in the microwave, or wrapped in foil and heated in the oven.
• Leftover chicken mixture can be refrigerated for up to 3 days or frozen for longer storage.
• For gluten-free tacos, use corn tortillas and check that all seasoning packets are gluten-free.

Keywords: queso chicken tacos, taco night recipe, shredded chicken tacos, cheesy chicken tacos, easy Mexican tacos